Recipes

Garlic
Scapes and How to Use Them

The Dyer
Family Organic Farm

A
Killarney Red garlic scape starting its double curl!

Garlic
scapes are the curly tipped, garlicky tasting green “stem or flower-stalk” that
grow from the hardneck garlic varieties. Although the scapes have often been
discarded in the US, they are
considered a culinary delicacy in many Asian countries and are increasingly
available in the US.

Some
Asian markets with well-stocked produce sections will carry fresh garlic scapes
in season (June in the Upper Midwest), but increasingly you may also find them
at farmers’ markets and
gourmet grocery stores or natural food stores. Frozen garlic scapes (called
garlic shoots) are readily available year-round in the freezer section of most
well-stocked Asian supermarkets.

Taste-wise,
garlic scapes are garlicky but with a fresh “green” taste. They can be used in
any dish where one usually uses garlic but would like a garlic flavor with less
bite than garlic cloves.

Scapes
are also delightful when cooked into sauces, added to soups, stews, omelettes,
frittatas, soufflés, a stir-fry, or mixed into softened butter and used to make
toasted garlic bread.

Cut
into 1-inch sections, lightly steam, and you will think you are eating mild
garlicky-flavored green beans.

Garlic
scapes can also be pickled or added to homemade flavored vinegars.

Toss
or brush with olive oil and grill along with some fresh Michigan asparagus
(they are in season together).

A
simple, beautiful, and delicious garlic scape spread or dip can be made by
chopping some scapes and mixing them with butter, mayonnaise, aioli, any white
bean dip, cream cheese, or yogurt cheese.

Use
several scapes under a whole chicken, on top of a large piece of fish, or even
a large baking dish of lasagna when in the oven.

Add
to flower bouquets, as decoration on plates or buffet tables, or even as a fun
bracelet!

Finally,
you can also chop up garlic scapes and store them in the freezer, no blanching
required if they have been harvested when young and tender, ready to use all
winter long.

Garlic
scapes will keep ~3 weeks (at least) when refrigerated loosely in plastic. However, the season is very short, indeed fleeting. Just like with
asparagus, make sure the bottom ends of the scapes you purchase are not
“woody”, i.e., check that they are tender enough to be edible and/or to put
into a blender or food processor without burning out the
motor. So purchase enough of this delicacy now to grill up a large
batch of scapes for a special meal, to freeze, and to make pesto or pickles for
a reminder of early summer all year long. Many of our long-time customers purchase
1-5 pounds of scapes during the short time they are available.

10 Things to Do with Garlic Scapes

from Bon Appetit

Blitz some stalks into garlicky pesto. If you're a hardcore garlic fan, leave out the basil altogether in favor of the scapes. Otherwise, substitute garlic scapes for up to half of your greens and proceed as usual.

Fold chopped and sautéed garlic scapes into frittatas or the best-ever scrambled eggs.

Chop garlic scapes into little coins and add to stir-fries and fried rice.

Finely dice a couple of garlic scapes and mix into vinaigrette. (They also make a tasty addition to green goddess dressing.)

Throw whole scapes on the grill, just like you would make grilled scallions.